Seared Salmon

with Beetroot & Mint Pearl Couscous

Aside from having the prettiest name for a type of food, pearl couscous is downright delicious to eat. The small balls are ever-so-slightly chewy with a toasty flavour that works beautifully with roasted sweet potato and beetroot. Topped with succulent salmon, this is an absolute gem of a dish!

Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato (unpeeled) and beetroot (unpeeled) into 1cm chunks. Slice the red onion into 2cm wedges. Place the sweet potato, beetroot and onion on an oven tray lined with baking paper. Drizzle with olive oil and sprinkle with the smoked paprika. Season with a pinch of salt and pepper. Toss to coat, then roast until tender, 25-30 minutes. TIP: Cut the veggies to the correct size so they cook in the allocated time

2

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the pearl couscous and toast, stirring occasionally, until golden, 1-2 minutes. Add the water and crumble in the vegetable stock (1 cube for 2 people / 2 cubes for 4 people). Reduce the heat to medium and simmer, stirring occasionally, until the couscous is tender and the water has been absorbed, 10-12 minutes. Transfer to a large bowl.

3

While the pearl couscous is cooking, zest the lemon (see ingredients list) to get a pinch, then slice into wedges. In a small bowl, combine the Greek yoghurt and a generous squeeze of lemon juice. Season with a pinch of salt and pepper.

4

Return the frying pan to a medium-high heat with a drizzle of olive oil. Season the salmon with salt and pepper on both sides. When the oil is hot, add the salmon, skin-side down, and cook until just cooked through, 3-4 minutes on each side (depending on thickness). TIP: Salmon can be served slightly blushing in the centre.

5

Pick and roughly chop the mint leaves. Add the roasted veggies, lemon zest, a drizzle of olive oil and the mint (reserve a little for garnish!) to the pearl couscous in the bowl. Season to taste with salt and pepper.

6

Divide the beetroot and mint pearl couscous between plates. Top with the salmon. Drizzle with the lemon yoghurt and serve any remaining lemon wedges on the side. Sprinkle with the reserved mint. TIP: For the low-calorie option, serve with 3/4 of the lemon yoghurt.